Artisan Pizza Dough Recipe: Crispy, Chewy Crust With Just 4 Ingredients

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This artisan pizza dough gives you the kind of blistered, bubbly, chewy crust you'd expect from a wood-fired pizzeria - and it takes just four pantry staples to make. No stand mixer needed, no kneading required. A slow rise does all the heavy lifting, building deep flavor and that incredible open crumb that makes every slice worth the wait. Ready to make the best homemade pizza of your life?

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How I Fell in Love With Slow-Rise Pizza
Why You'll Love This Artisan Pizza Dough
Artisan Pizza Dough Ingredients
How to Make Artisan Pizza Dough Step by Step
Storage and Reheating
Artisan Pizza Dough Tips and Variations
Artisan Pizza Dough FAQ
Recipes You May Like
Your New Friday Night Tradition Starts Here
📖 Recipe
💬 Reviews

Enjoy a freshly baked artisan pizza with a golden, crispy crust and gooey cheese, crafted from a simple 4-ingredient dough recipe.

How I Fell in Love With Slow-Rise Pizza

For the longest time, I thought great pizza dough was something only professionals could pull off. Every recipe I tried called for tons of kneading, expensive flour, or some gadget I didn't own. The results were always... fine. But never that wow-this-is-better-than-takeout kind of crust.

Then a friend who'd spent a summer in Naples told me about slow-fermented dough - the kind where you use barely any yeast and let time do the work. I was skeptical, but one rainy weekend I gave it a shot. Mixed flour and water, walked away, folded in a tiny pinch of yeast, and then just... waited.

Six hours later, that dough had transformed into something alive. Puffy, bubbly, stretchy in all the right ways. The pizza that came out of my oven was golden and blistered, chewy in the middle, with that slightly tangy depth you only get from a long fermentation. My husband said, "This is the one. Don't ever change this recipe." I haven't.

Why You'll Love This Artisan Pizza Dough

Only 4 real ingredients - flour, water, yeast, and salt. No sugar, no oil in the dough itself. Pure simplicity.
Zero kneading required - a few gentle folds replace all that arm work. The long rest period builds gluten naturally.
Deep, complex flavor - the slow fermentation (5 to 6 hours) creates that slightly tangy, almost sourdough-like taste you can't get from a quick-rise dough.
Perfectly airy and chewy - the high hydration (75%) means big bubbles, an open crumb, and a crust that's crispy outside and pillowy inside.
Incredibly forgiving - the timing is flexible, and the dough improves if you refrigerate it for a day or two.
Restaurant-quality results - blistered edges, charred spots, and that leopard-spotted crust from your home oven.

Artisan Pizza Dough Ingredients

This recipe keeps things beautifully simple. Here's what you'll need:

500g (3¾ cups plus 2 tbsp) all-purpose flour - the backbone of the dough. All-purpose works perfectly and gives a tender crumb with just enough chew. No specialty flours needed!
375g (1½ cups plus 2 tbsp) warm water, divided - you'll use most of it for mixing with the flour and reserve 1 tablespoon to dissolve the yeast. The high ratio of water to flour (about 75% hydration) is what creates those gorgeous air pockets.
1g (¼ tsp) active dry yeast - yes, that tiny amount is all you need! The long fermentation gives the yeast plenty of time to work slowly, building flavor and structure that a big dose of yeast simply can't match.
10g (1½ tsp) fine salt - added after the initial rest to avoid interfering with gluten development. Salt strengthens the dough and brings out all those fermented flavors.

Check the recipe card below for complete measurements.

Substitution ideas:

Bread flour can replace all-purpose for an even chewier crust with more structure, thanks to its higher protein content.
Tipo 00 flour (Italian pizza flour) creates an incredibly smooth, stretchy dough with a lighter texture.
Instant yeast works too - use the same amount and add it directly to the flour instead of dissolving it separately.

How to Make Artisan Pizza Dough Step by Step

Don't let the long timeline scare you - the actual hands-on work is maybe 15 minutes total. The dough does the rest on its own.

Step 1: Mix the Flour and Water (Autolyse)

In a large bowl, combine the flour and ALL BUT 1 tablespoon of the warm water. Stir until everything is just combined - you're not looking for a smooth dough, just a shaggy mass with no dry flour pockets.

Cover the bowl and set it aside for 20 minutes. This resting step is called an autolyse (say it like "auto-leez"), and it's a bit of baking magic. The flour fully absorbs the water and gluten starts forming on its own - no mixing needed. When you come back, the dough will already feel smoother and more cohesive.

While the dough rests, sprinkle the yeast over that reserved tablespoon of warm water and set it aside to dissolve.

Step 2: Add the Salt and Yeast (The Fold-and-Pinch Method)

After the 20-minute rest, sprinkle the salt over the surface of the dough. Give your yeast mixture a quick stir and pour it over the dough too.

Now here's the fun part. Lightly wet your hand and reach underneath the dough. Stretch a section up and fold it over the center. Rotate the bowl slightly and repeat until you've covered the center from all sides.

Next, use your thumb and fingers like pincers to squeeze and pinch through the dough in 5 or 6 spots. This mixes in the salt and yeast without traditional kneading. Fold the dough over itself a few times, then pinch and fold again. Keep going until the yeast and salt are fully incorporated and you have a rough, shaggy dough. It WON'T be smooth yet - that's exactly right.

Cover the bowl and let the dough rest for about 1 hour.

Step 3: Fold to Build Strength

After an hour, the dough will look puffier and more relaxed. Time for one set of folds to build gluten.

Wet your hand again, reach underneath the dough, stretch a section up (just until you feel resistance - don't force it!), and fold it over the center. Rotate the bowl about a quarter turn and repeat 4 to 5 more times until the dough has tightened into a smooth ball.

Pick up the entire ball and invert it into a clean, lightly greased bowl so the smooth side faces up and the seam sits on the bottom. Cover and let it rise until it doubles in volume - about 5 to 6 hours at room temperature.

(I usually mix my dough around lunchtime and it's ready by dinner. If your kitchen runs cool, it might take longer. Just watch the dough, not the clock.)

Step 4: Shape the Dough Balls

When the dough has doubled and looks bubbly, turn it out onto a well-floured work surface. Cut it in half with a bench scraper or sharp knife.

Working with one piece at a time, shape it into a tight ball:

Gently stretch out one edge of the dough just until you feel resistance, then fold it back over the center.
Repeat with the remaining three edges, folding each to the center until a loose ball forms.
Flip the ball over so the seam faces down and place it on an UN-FLOURED area of the counter. (The slight grip of the bare counter creates surface tension.)
Cup your hands around the dough and gently drag it toward you a few inches. Rotate 90 degrees and drag again. Keep rotating and dragging until the top is smooth, taut, and round.

This shaping creates tension on the surface, which gives you that beautiful rise and puffy crust when it bakes.

Step 5: Final Rest Before Baking

Transfer each shaped ball to a lightly greased plate. Brush the tops with a tiny bit of oil to prevent drying. Cover loosely and let them rest at room temperature for about 1 hour before shaping into pizzas.

Planning ahead? Cover tightly with plastic wrap and refrigerate for up to 2 days. Cold-fermented dough develops even deeper flavor! Pull it out 30 to 45 minutes before baking so it can come to room temperature.

Step 6: Bake the Pizza

Place a pizza steel, pizza stone, or an inverted baking sheet on the middle rack of your oven. Preheat to 500°F (or as high as your oven will go) for at LEAST 45 minutes. That preheating time is critical - the stone or steel needs to be ripping hot for a crispy, blistered bottom.

Generously flour a pizza peel. (Or if you're using a cast iron pan, lightly grease it with olive oil.)

Place one dough ball on a floured surface and flatten the center into a large disk, leaving a thick 1-inch lip around the edge for the crust. Pick up the disk by the thick edge and let gravity gently stretch it into a 12-inch circle. Lay it on your prepared peel and adjust the shape. Give the peel a jiggle to confirm the dough isn't sticking - add more flour underneath if it is.

Add your sauce and toppings, keeping the 1-inch border empty. Slide the pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2 to 4 minutes until the cheese is melted and the crust is golden and blistered.

If using a cast iron pan, bake for 15 to 20 minutes, then broil for the last few minutes to get spots of char on top.

Homemade artisan pizza dough featuring a crispy, chewy crust, crafted with only 4 ingredients for delicious, fresh pizza at home.

Storage and Reheating

Storing unbaked dough: Wrap shaped dough balls tightly in plastic wrap and refrigerate for up to 2 days. The slow cold fermentation continues in the fridge, so your Tuesday dough will taste even better than your Sunday dough. Let it warm up on the counter for 30 to 45 minutes before baking.
Freezing dough: Freeze dough balls for up to 3 months. Wrap each one in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge and bring to room temperature before stretching.
Reheating baked pizza: Skip the microwave! Reheat slices in a hot skillet over medium heat with a lid on for about 3 minutes. The bottom gets crispy and the cheese re-melts perfectly.

Artisan Pizza Dough Tips and Variations

I've made this dough dozens of times, and here's what I've picked up along the way:

Wet your hands, not the dough. Every time you touch this high-hydration dough, dampen your hands first. It's the difference between a pleasant experience and a sticky disaster.
Don't skip the autolyse. Those 20 minutes make a real difference in how stretchy and workable the dough becomes.
The fold is everything. One set of folds is all this dough needs. Don't overwork it - keep those air bubbles intact for a light, airy crust.
Use a bench scraper for cutting and handling the dough without deflating those precious bubbles.
Preheat your oven longer than you think. 45 minutes at 500°F minimum. A properly heated stone or steel is the biggest factor in getting a crispy bottom.
Don't overload your toppings. Too many toppings weigh down this delicate, high-hydration dough. A good sauce, quality mozzarella, and one or two toppings is the sweet spot.

Feeling adventurous? Try brushing the shaped crust with garlic-infused olive oil before adding toppings. Or go full Margherita - fresh mozzarella, San Marzano tomatoes, and basil added right after the pizza comes out of the oven. Have you ever tried drizzling honey over a pepperoni pizza fresh from the oven? The sweet-spicy-salty combination is incredible.

Artisan Pizza Dough FAQ

What Does the 20-Minute Rest (Autolyse) Actually Do?

The autolyse is when you mix just flour and water and let them sit before adding yeast and salt. During this rest, the flour fully absorbs the water and gluten starts developing passively. When I skip this step (I've tested it both ways), the dough is noticeably tougher to stretch and tears more easily. With the autolyse, the dough practically melts into shape. It only takes 20 minutes, but it genuinely makes the dough easier to work with and produces a more tender crust.

Why Does This Recipe Use So Little Yeast?

Just ¼ teaspoon of yeast for over 3 cups of flour seems wild, I know! But the magic of artisan pizza dough is all about patience. A tiny amount of yeast working slowly over 5 to 6 hours produces far more complex flavors than a full packet rushing through a 1-hour rise. Think of it like a slow-cooked stew versus a quick sauté - the longer time develops richer flavor. The slow fermentation also breaks down starches and proteins, creating that slightly tangy taste and a beautifully open, airy crumb.

Can I Speed Up the Rising Time?

You can, but I wouldn't recommend it. The long, slow rise IS the recipe - it's what gives this dough its character. If you're in a pinch, triple the yeast and cut the rise to about 2 hours, but the flavor won't be the same. A better approach is to mix the dough the night before and let it rise slowly in the fridge overnight (8 to 12 hours). Pull it out the next day, shape, rest for an hour at room temperature, and bake. Cold fermentation actually adds even more flavor.

Do I Need a Pizza Stone or Steel to Make This?

A pizza stone or steel makes a BIG difference - they transfer intense heat directly to the dough for a crispy, blistered base. But if you don't have one, flip a heavy baking sheet upside down and preheat it for at least 45 minutes. It won't hold quite as much heat, but it's still much better than baking on a cold pan. A cast iron skillet is another great option - it holds heat beautifully and creates an amazing crispy bottom.

Recipes You May Like

If you're getting into homemade pizza, these recipes pair perfectly with your new artisan dough skills:

Italian Pizza Dough Recipe - A different from-scratch technique worth comparing to find your personal favorite.
Buffalo Chicken Pizza - This artisan dough is an incredible base for tangy buffalo chicken and melted mozzarella.
Pizza Casserole - All the flavors of pizza in a cozy, scoopable casserole form.

Your New Friday Night Tradition Starts Here

This artisan pizza dough recipe is proof that the simplest approach often gives you the best results. Four everyday ingredients, a few gentle folds, and some patience - that's all it takes for a crust with the kind of flavor and texture that rivals your favorite pizzeria.

I know waiting 5 to 6 hours sounds like a lot, but most of that time is completely hands-off. Mix it at lunchtime, fold it once, and by dinner you've got dough that would make a Neapolitan pizzaiolo proud. Give this recipe a try this weekend - I have a feeling it's going to become your new go-to, just like it did for me. And when you pull that first blistered, golden pizza out of the oven, come back and tell me about it!

Don't forget to save this recipe to Pinterest so it's always ready for your next pizza night!

Happy baking

Sophie

📖 Recipe

Yield: 2 medium pizzas